These Teff Strawberry Pop Tarts are both delicious and nutritious, thanks to Teff and the fresh fruit filling. Infinitely better than anything store-bought!
Move over, store-bought pop tarts, these vegan + gluten-free Teff Strawberry Pop-tarts are packed with flavor and texture. The crisp, melt-in-your-mouth, nutty Teff pastry breaks away to unleash a sweet, divine homemade strawberry jam with chunks of real fruit. It also doesn’t hurt that Teff packs a ton of nutrition that’s just good for you. Made from scratch, you’ll never make pop-tarts any other way again!
I love that while eating these, as decadent as they are, you don’t feel guilty, nor do you get the feeling of eating junk food. That is just exhilarating!
Teff makes it nutritious!
I adore Maskal Teff® for its nutrition – it is an excellent source of protein, calcium and iron, plus more! It is also naturally gluten-free, and low-carb. It’s nutty flavor also makes everything you make with it a lot more interesting than using plain all-purpose flour.
I’m not touting the pop-tarts as ‘healthy’ – it’s got a ton of sugar and fat, but the added nutrition that Teff provides makes it more wholesome than the kind made with regular all-purpose flour. So, if you’re gonna eat pop tarts anyway, at least make them with Teff and sneak a little nutrition on the side.
Making Pop Tarts
Follow this sequence to make sure you get it right, and quick!
- Make the strawberry jam. Or Raspberry. Or Blackberry. Apple also is great. You get the idea. Choose a jam of your liking. Make sure you leave chunks of fruit for an interesting texture in every bite.
- Make the pastry dough, then chill for a spell.
- Roll the chilled dough between two sheets of parchment paper to prevent sticking. Chill as often as needed.
- Cut into rectangles 4″x3.5″.
- Fill with the jam. Seal edges. Brush tops with milk.
- Cool, then frost.
Seems like a LOT of work, but it’s as easy as making pie. Literally. Once you have the elements together (pastry dough, filling) it’s super simple.
And once you taste it, you won’t grab another box of pop-tart from the store. This, is SO much better!
- 140 grams (1 cup) Maskal Teff® flour (Ivory or Brown)
- 140 grams (1 cup) Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 4 grams (1/2 teaspoon) Salt
- 168 grams (3/4 cup) plant-based butter, cold, chopped into tiny bits
- 65mL (4-5 tablespoons) ice water
For the Strawberry Jam
- 450 grams (1 pound) fresh strawberries
- 118 grams granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon non-dairy milk
For the Frosting
- 1 ½ cups icing sugar
- 2 tablespoon non-dairy milk
- Beet powder/food color, as needed (optional)
- Topping ideas (optional): dried strawberry slices, fresh strawberry slices, rose petals crushed, beet powder sprinkled, almond slivers, sprinkles
Make the jam
- Wash and remove the stems and leaves from the strawberries. Chop roughly into 1” pieces.
- Add chopped strawberries and sugar to a small saucepan over medium and bring to a boil, stirring continuously to prevent burning.
- Once the sugar is melted and the strawberries are soft, add the lemon juice, reduce heat to low and cook for about 10 minutes or until the mixture thickens. Remove from heat and let cool completely. Makes about 8 oz of jam.
Make the pastry dough
- In a bowl, combine the Maskal Teff® flour, 1-to-1 Gluten Free Baking Flour, salt and cold, hard butter. Rub the butter and the flour between your fingertips until it’s grainy and resembles damp sand.
- Add the water, a little at a time and without over-kneading, ‘press’ together to form a ball.
Chill the dough
- Divide the dough into two balls, place in a closed container and
chill for 15 minutes.
- Between two pieces of wax paper, roll out one of the dough balls until it’s 1/8” thick.
- Cut out 4” x 3.5” rectangles (either use a ruler, or cut out a cardboard template from a cereal box and use that as a guide). Roll the other ball, cut out the 4”x3.5” pieces. Gather the remaining bits into a ball, roll, cut and repeat until you have 16 rectangles.
- If the dough gets too soft while kneading and cutting, chill as often as needed. After cutting the pop tart pieces, place between wax paper and refrigerate while you work on the remaining dough.
- On a large cookie sheet (14” x 17”), place 8 of the cut dough pieces. Spoon some of the jam in the center of each, leaving a ¼” edge all
- Brush a little non-dairy milk around the edge and place another piece
of the dough on top of the jam. Using a fork, press down to seal the edges and prick holes on the top for venting steam.
- Refrigerate until the oven preheats.
- Preheat the oven to 400°F/200°C. Position baking rack to the middle position.
- Brush more non-dairy milk on top of the pop tarts.
- Bake in the preheated oven at 400°F/200°C for 20 minutes, until the tops and edges are lightly brown.
- Remove from the oven, cool slightly in the pan, then transfer to a wire rack to cool completely.
Make the frosting
- While the pop tarts are cooling, make the frosting. In a bowl,
sift the icing sugar and add the non-dairy milk a little at a time and stir
with a spoon until pasty and thick. If adding coloring, stir it in at the end.
Top with frosting
- Once the pop tarts are completely cooled (if even a little warm, the icing will melt and run off the sides), spoon some frosting on the top of the pop tarts and spread it out a little.
- Garnish with your choice of toppings: dried strawberries, nuts, sprinkles or just leave plain. Enjoy your pop tarts.
- To warm the pop tarts in a pop-up toaster, take a piece of parchment paper large enough to wrap around the pop-tart.
- Place pop-tart into the parchment paper and use the paper to lower it (like a sling) into the toaster. Heat on the lowest setting. Use paper to remove outside (this is to prevent accidental breakage).
- Pop-tarts keep well at room temperature for upto a week. Freeze for upto 6 months, wrapped individually in parchment paper and in freezer-safe bags.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 12935Total Fat: 312gSaturated Fat: 166gTrans Fat: 10gUnsaturated Fat: 120gCholesterol: 642mgSodium: 2268mgCarbohydrates: 2173gFiber: 245gSugar: 136gProtein: 384g
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.